Maritozzi
Claire Saffitz and Martin Philip both riffed on maritozzi recently, so I thought, why not? They are basically a brioche bun filled with a cream filling. I made some marscapone from the excess cream on the dairy shelf of the fridge and mixed it with vanilla flavored whipped cream. Following Clare’s lead, I soaked the brioche crumb with a vanilla-rum syrup. I found the prep to be a bit fussy. The final result was good but not great in my opinion. Those buns that got larger syrup infusions were significantly better than the more lightly-soaked ones which I found to be awfully bready. I think the syrup really improved the result. I made a number of different sized buns from 45 g to 80 g. If I were to repeat, I’d go towards smaller rolls and repetitive syrup applications.
Phil
Comments
Well, they certainly look good! Just wondering if the brioche was rich enough on the poor man's, middle class and rich man's brioche scale?
Lance
Roughly 40% butter and 60% egg, so not super rich, but not lean either. For the amount of effort, I was just underwhelmed by the result. Good, just not great. For an equivalent amount of effort I can yield a few dozen croissant or kouign-amann. Or for a lot less effort I can yield a few dozen cream puffs. Claire’s and Martin’s sure looked great, though! They’ll be on my BOLF next trip to Italy…
They look really inviting, middle class brioche is probably the sweet spot for brioche for a treat like this.
Benny